In a bowl mix drained Sealord tuna smoked, finely chopped gherkins, sundried tomatoes and mayo.  Season with salt and pepper

In the centre of each wheat tortilla wrap arrange some spinach in a vertical line.  Spoon half of the tuna mix on top of the spinach, add capsicum slices and cover everything with grated cheese

Fold the top and bottom of the tortilla over the filling then fold the sides in to create a wrap.  We recommend keeping it flat, rather than round

Brush a griddle pan (or a non-stick frying pan) with a little oil and heat on medium-high.  Add the tuna melt wraps and place another heavy pan (line cast iron skillet) on top to weigh the wraps down.

Fry for 2-3 minutes (until brown lines are showing, or the bottom browns and crisps up) then turn and fry on the other side for another 2-3 minutes

Cut each wrap in half and serve warm with your favourite salad